Colombia, Teodolfo Lopez – Washed – Double Fermentation

Teodolfo López comes from Colombia’s Cauca region, an area known for its fertile soil as well as its turbulent history. From a young age, he worked alongside his parents on farms throughout the region. In 1998, seeking a better future, he moved with his wife to Huila, where they fully dedicated themselves to coffee cultivation.

At his farm Los Naranjos, located at 1,800 meters above sea level, Teo started with basic production. Over time, he shifted focus toward quality, fermentation, and careful processing. Today, he runs the farm with his family and also supports other producers in the Salado Blanco area, sharing his experience and helping to strengthen the local coffee community.

Processing

This microlot of Castillo underwent a slow, carefully controlled double fermentation process. Ripe cherries were hand-picked and cleaned, then fermented whole for 140 hours in sealed tanks (a maceration phase). After dry depulping, where most of the mucilage remains, a second fermentation was carried out for 120 hours in mucilage — a sugar-rich layer that greatly contributes to the cup’s complexity.

After fermentation, the coffee was washed and then slow-dried in a traditional greenhouse (secadero) for 10–12 days depending on weather conditions.

Flavor profile

Orange, jasmine, panela
Delicate florals and sweet orange brightness, with a clean cup and gentle acidity —
highly likely to become your new favorite everyday coffee.